lec2b -...

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!"#$%#"'()(*+' -"#)('( +% 45"*0 .#"6*'3 78(#'0*+' 900+:*)(# %+" 7'+6+3;
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Source: Chris Owens <)"*)(*+' *' 4+6+"
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V. vinifera Zinfandel V. vinifera Autumn Royal V. vinifera Selma Pete <)"*)(*+' *' 93"*:=6(=")6 >+6# Source: Peter Cousins
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Variation in Aroma V. labrusca Concord V. vinifera Sauvignon blanc ?+(0 +% )"+&) *' 3")/#
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V. Vinifera ‘Zinfandel’ 45)"C+'');B D)=A*3'+' E6)':B F#"6+(B >*#06*'3B 4)E#"'#( D+ #8:#/(*+'0J K;E"*C0 +% )'C +*,)-./* L#I3I 4+':+"CB M*)3)")NO 5;E"*C0 +% V. Vinifera Cabernet franc’ V. Vinifera ‘Sauvignon blanc’
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Grape Berry Development, in brief !"#$ A#")*0+' LP"=*( D#(B 4#66 Q*A*0*+'B ?)3 !5)0#NJ <#")*0+' )'C !+0($ A#")*0+' J $ <*0=)6 L4+6+"N $ .=0()(+"; L):*CB 0@##(B E*((#"N $ 45#&*0(5#(*: L)0("*'3#':;N $ -):(*6# LE#""; (#8(="#N $ 9::#00*E*6*(; +% E#""; L#)0*6; "#&+A#C %"+& /#C*:6#N
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Compound % Concentration (by weight, typical) Water 75-82 Sugars (glucose, fructose) 18-25 Organic Acid (Tartaric, Malic) 0.6-1.2 Minerals (mostly potassium) 0.05-0.2 Polyphenolics (Astringency, Color, Bitterness) 0.05-0.5 What’s in a grape?
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-5# )0="#0 +% ):*C*(; ± %+ , -.' $/ 1/21'2-0#-3/2( /4 40'' %0/-/2( pH = -log [H + ] U 0("+'3 ):*C V 0("+'3 E)0# UW SX=*:#Y 1*'# *0 =0=)66; E#(@##' /K ZI[$\IVB #0/#:*)66; *' :++6 :6*&)(#0I
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-5# )0="#0 +% ):*C*(; ± 56 7-3-0#-#8&' #1393-:; , -/-#& 1/21'2-0#-3/2 /4 -3-0#-#8&' %0/-/2( 740'' #29 /-.'0<3('; !"%0'(('9 32 =0#$(> ?3-'0 W 3Y ? L4)6*%+"'*) 45)"CN U] 3Y? L4+6C 46*&)(# K;E"*CN
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/K A0I -9 /K T ^D("#'3(5_ +% ):*C -9 T 9&+='( +% ):*C
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R"3)'*: 9:*C0 +% .")/#0` 6139 @/21'2-0#-3/2 %A# -)"()"*: Z$] 3Y? ZI[a F)6*: Z$V 3Y? \IWb ?):(*: b$\ 3Y? \Ia] 4*("*: b$U 3Y? \IUc D=::*'*: U 3Y? WIU] 9:#(*: b$U 3Y? WIV] -5#0# )"# )66 @#)2 ):*C0I -5# 0)&# 3Y? :)' "#0=6( *' C*d#"#'( /K A)6=#0I
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B0#%' @/$%/2'2-() CD=#0 ± E'#(D032= (D=#0) ± F'40#1-/$'-'0 ± +:90/$'-'0 ± CD=#0 #- 03%'2'(() ± GHIJH KL03" ./
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lec2b -...

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